Bar BQ Items

Barbecue Stuffed Chicken Breast with Mushrooms

Ingredients:

Skinned and boneless chicken breast (4),
olive oil (3 tbsp),
minced garlic (1tbsp),
salt and black pepper,
lemon juice (1/2 lemon),
finely chopped spring onion (3 tbsp),
chopped basil leaves (2 tbsp),
coarsely chopped button mushrooms (8 fresh),
coarsely chopped morel mushrooms (8 fresh).

Method:

1. Take both kinds of mushrooms; mix them together along with chopped fresh basil leaves. Divide the mushroom mixture into 4 equal parts.
2. Slit each chicken breast with a knife lengthwise to make a pocket. Now fill the mushroom mixture in each pocket and seal it with tooth pick.
3. Take a bowl, mix spring onion, garlic salt, lemon juice and olive oil in it.
4. Take a dish, place the chicken pieces in it and then pour the mixture of bowl over the chicken. Turn the chicken to coat it well. Keep it to marinate for 1-2 hours.
5. Barbecue the chicken about 4-6 minutes on each side until they are cooked.
6. Garnish it with mint leaves and serve it with chunks of parsley and ginger butter.

Lahori Tikka

Ingredients:
1 kg chicken breasts and thighs
3 tblsp ginger and garlic
1 tsp salt
2 fresh lemons
300g grated English cheese
300g yoghurt
½Half kg single cream
1 or 2 eggs
3 tblsp black pepper
4 green chillis (cut into small pieces)
½Half bunch fresh coriander

Method:

Mix the ginger, garlic, salt and lemon juice to make a marinade and leave the chicken in it for 30-40 minutes. Then add the cheese, yoghurt, cream, eggs, black pepper and chillis and marinate for another hour before grilling the chicken. Serve with mint sauce and a leaf salad.

Mutton Sajji

Ingredients:

Whole leg of lamb ….. 2.5-3 kg
Lemon juice …………. 4tbs
Garlic paste …………. 1tbsp
Salt …………………… 3tsp
Black pepper …………. 2 tsp
Ground coriander ……. 1tbs
Nutmeg ………………. 1/4tsp
Ground cumin ……….. 1tbs
Yogurt ……………….. 250gm
Cooking oil …………… 1/2 cup

Method:

Trim all fat and silver skin from lamb.
Prick lamb thoroughly with a sharp knife or large fork or cut small slits all over lamb with a sharp knife.
Place the lamb in a deep baking dish, spread lemon juice all over lamb and rub it into the slits.
Cover and marinate for an hour.
Combine garlic paste, salt, black pepper, coriander, nutmeg, cumin and yogurt in a small bowl. mix well.
Pour the marinade over the lamb and coat well all over.
Cover and place it back in the refrigerator for 6-8 hours or preferably over night.
Prepare the grill and grill lamb on an oiled rack set 5-6 inches over glowing coals for 10-15 minutes on each side.
At the end of cooking time brush lamb with oil.
Serve it with Nan and Chutney.